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"Nshima is always eaten with a soup or stew or sauce especially one which is called the Ifisashi. The combination of nshima and Ifisashi
is the only thing that most Zambians call a real meal. From The Congo Cookbook."

Ingredients: cornmeal, salt, water...

"Adapted from Bill Odarty's cookbook called "A Sahara of African Cooking." I found this in " Down Jersey Cooking" submitted by Joyce Williams who has been researching her African-American roots. She said that when she prepared this recipe and served it at a church supper, it was so good, she got a marriage proposal...and his..."

Ingredients: nutmeg, onions, peanut butter...

"Variations of peanut (or groundnut, as they are locally called) soups and stews are eaten across West Africa. I adapted this recipe from several different cookbooks + my own preferences. Savory, spicy, filling, healthy and quick to make!

Omit the chicken for a vegan version and/or feel free to add in more vegetables (yams, eggplant, or..."

Ingredients: berbere, fresh ginger...

"An interesting Tanzanian side dish, from the African Cookbook by Bea Sandler. Posted for ZWT4."

Ingredients: cooking oil, red onions...

"A very hot marinade I found on the Congo Cookbook website. I eat a variety of foods so I love spices but also some heat and this is delicious. Play with the ingredients to tame, I tweaked the recipe a bit. It's really quick to make, everything in the blender! Perfect on shrimp (for the BBQ), but good for chicken and pork. (I think it makes around..."

Ingredients: lemon juice, lime juice...